Eating is really one of your indoor sports. You play three times a day, and it’s well worth while to make the game as pleasant as possible.
I was just asked the recipe for my vegetarian chili…you know, the one where my meat eaters hear the word “vegetarian” and turn up there noses. Until they try it! If you are a vegetarian, this is a great recipe! If you are a carnivore, this is a great recipe!! The portabellas give this chili a meatiness and you don’t even miss the beef. And that even goes for my fungus hating audience! A little heat and a nice depth of flavor in this one. Enjoy!
A slight variation of Emeril’s from the food network:
Total Time: 55 min
Prep: 25 min
Cook: 30 min
Yield: 6 to 8 servings
2 tablespoons olive oil
1 large chopped yellow onion
1 large chopped red bell pepper
2 to 3 cloves minced garlic
2 to 3 serrano peppers, stemmed, seeded, and minced, depending upon taste
1 medium zucchini, stem ends trimmed and cut into small dice
2 cups fresh corn kernels (about 3 ears) – This time of year you can get it in the organic produce
1 1/2 pounds portobello mushrooms (about 5 large), stemmed, wiped clean and cubed
2 tablespoons chili powder
1 tablespooon ground cumin
1 1/4 teaspoons salt
1/4 teaspoon cayenne
1 large (28oz) can diced tomatoes
1 can (15oz) black beans, rinsed and drained
1 (15-ounce) can tomato sauce
1 cup vegetable, chicken or beef stock
1/4 cup chopped fresh cilantro leaves
Sour cream or strained plain yogurt, garnish
Diced avocado, garnish
Shredded cheddar, garnish
Chopped green onions, garnish
In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and serrano peppers, and cook, stirring, until soft, about 3 minutes. Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 6 minutes. Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds. Add the diced tomatoes and stir well. Add the beans, tomato sauce and stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.
Remove from the heat and stir in the cilantro. Adjust the seasoning, to taste.
To serve ladle the chili into the bowls. Top each serving with a dollop of sour cream and spoonful of avocado. Sprinkle with chees and green onions and serve with warmed tortilla chips.